Tamales de Puerco (Red Pork Tamales)

Ingredients and Weight:

For the Masa (Corn Dough):

• Masa harina (corn flour): 2 cups
• Pork lard: 1/2 cup
• Chicken broth: 1 cup
• Salt: 1 teaspoon

For the Red Pork Filling:

• Pork shoulder (pork butt): 2 pounds
• Ancho chiles: 4, dried
• Guajillo chiles: 4, dried
• Chipotle chiles in adobo: 1 can (7 ounces)
• Cumin: 2 tablespoons
• Oregano: 1 tablespoon
• Salt: 1 tablespoon

For the Tamales:

• Corn husks: 24
• Vegetable oil

Preparation Time: 1 hour 30 minutes

Cooking Time: 2 hours

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

For the Masa:

1. In a large bowl, whisk together the masa harina and salt.
2. Gradually add the pork lard and chicken broth, mixing with your hands until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Cover the dough and let it rest for at least 30 minutes.

For the Red Pork Filling:

1. Remove the stems and seeds from the ancho and guajillo chiles.
2. Toast the chiles in a dry skillet over medium heat for 1-2 minutes per side.
3. Soak the chiles in hot water until softened, about 1 hour.
4. Blend the soaked chiles, chipotle in adobo, cumin, oregano, and salt with 1 cup of water until a smooth sauce forms.
5. Brown the pork shoulder in a skillet or Dutch oven.
6. Add the sauce to the pork and bring to a boil.
7. Reduce heat and simmer for 1-2 hours, or until the pork is tender.

To Assemble the Tamales:

1. Soak the corn husks in warm water for at least 30 minutes.
2. Drain the husks and remove any loose pieces.
3. Spread a thin layer of masa onto the center of each husk.
4. Place a spoonful of the red pork filling in the center of the masa.
5. Fold the husk in half over the filling and tuck in the sides.
6. Tie the tamales with kitchen twine or string.

To Cook the Tamales:

1. Steam the tamales in a steamer basket over boiling water for 2 hours.
2. Remove the tamales from the steamer and let them cool for a few minutes before serving.

Nutritional Information:

(Per tamale)

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 40 grams
• Protein: 20 grams

Dish Characteristics:

• Savory and flavorful
• Moist and tender corn dough
• Spicy and aromatic red pork filling
• Authentic Mexican flavor with a twist for American taste

User Comments:

• "These tamales are absolutely delicious! The perfect blend of spices and the juicy pork melts in your mouth."
• "I've never had tamales before, but these were incredible. I'll definitely be making them again."
• "The corn dough is fluffy and flavorful, and the red pork filling is a perfect balance of heat and sweetness."

Special Precautions and Tips:

• Use fresh or canned ancho and guajillo chiles for the best flavor.
• The cooking time may vary depending on the size and thickness of the tamales.
• If you don't have a steamer, you can wrap the tamales in aluminum foil and steam them on a rack over a pot of boiling water.